Sessional Hoppy Amber Ale 1 All Grain 12.0000000 17.8416667 60.0000000 78.0000000 Goldings, East Kent 1 United Kingdom 5.0000000 0.0300000 Boil Used for: General purpose hops for bittering/finishing all British Ales Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: Fuggles, BC Goldings Examples: Bass Pale Ale, Fullers ESB, Samual Smith's Pale Ale Aroma
Pellet
3.5000000 35.0000000 30.00 g 172.00 g 60.0 min Amarillo 1 U.S. 9.2000000 0.0150000 Dry Hop Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta Aroma
Pellet
6.0000000 20.0000000 15.00 g 0.00 g 60.0 min Centennial 1 U.S. 10.0000000 0.0150000 Dry Hop Used for: General purpose bittering, aroma in American ales and Wheats Aroma: Floral, citrus aroma, spicy, clean bittering flavor Substitutes: Galena, Eroica, Nugget, Bullion Examples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot Bittering
Pellet
4.0000000 40.0000000 15.00 g 0.00 g 60.0 min Gladfield American Ale Malt 1 Grain 1.5000004 81.0000000 5.0000001 FALSE New Zealand, Canterbury Gladfield’s American Ale malt is our answer for brewers who have found that our regular Ale malt will add too much of a malty and toasted flavour profile to certain beer styles. This malt starts as all our other base malts do with our traditional long cool germination period. What separates it from our standard Ale malt is a newly developed a kilning recipe that favours colour formation typical to an Ale malt but with a clean malt profile and without the extra toasted flavours. This malt has been a favourite for producing popular hop-forward American style beers for which it was named. 0.9000000 3.0000000 70.0000000 9.0600000 100.0000000 TRUE 0.0000000 1.50 kg 0.00 kg 1.0372600 5.0 EBC Crystal, Light (Simpsons) 1 Grain 0.4000001 69.0000000 104.0160000 FALSE UK Simpsons Simpson's Crystal Light brings mild caramel and toffee flavours to beers whilst contributing a beautiful golden hue. Its clean, mild sweetness brings depth of flavour to beers where extra body is required, without adding overtly toasted or roasted characters. 1.5000000 6.0000000 0.0000000 0.0000000 15.0000000 TRUE 0.0000000 0.40 kg 0.00 kg 1.0317400 104.0 EBC Gladfield Sour Grapes Malt 1 Grain 0.1000000 27.0000000 4.0000001 FALSE New Zealand, Canterbury Gladfield Malt Gladfield Sour Grapes malt is designed for pH adjustment in the brew house mash. Sour Grapes is produced through a combination of lactic growth during germination from naturally present bacteria on the grain and a lactic bath prior to kilning grown from the same lactobacillus strains. Recommended usage of between 1% and 5% to achieve target mash pH. 1.5000000 5.0000000 120.0000000 10.5000000 100.0000000 FALSE 0.0000000 0.10 kg 0.00 kg 1.0124200 4.0 EBC Whirlfloc Tablet 1 Fining Boil 0.500000 FALSE Clarity Aids in clearing yeast and chill haze. Easy to use tablet form. 0.50 Items 9.48 Items 10.0 mins 18.93 L Safale American 1 Ale
Dry
0.0502750 FALSE DCL/Fermentis US-05 15.0000000 23.8888889 Medium 76.5000000 American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. American ale, other clean finish ales 5 0 FALSE 50.28 ml 15.0 C 23.9 C 0.0 pkg 06 Mar 2011 Robobrew 2018 - GASH - DJ 1 17.8416667 12.0000000 30.0198270 3.9999974 0.1200000 0.0000000 1.0000000 24.1008874 60.0000000 TRUE 1.0000000 0.0000000 100.0000000 4.0000000 Mash deadspace losses from 0 to 1 Boil elevation changed from 5 to 500 17.84 L 12.00 L 30.02 L 4.00 kg 0.00 L 1.00 L 1.00 L 0.00 L Robobrew, Medium Body - GASH 1 20.0000000 71.0000000 75.6000000 5.2000000 141.0958720 0.1200000 FALSE Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile. 20.0 C 71.0 C 75.6 C 4.00 kg Saccharification 1 Infusion 15.8000143 75.0000000 66.0000000 10.0000000 66.0000000 Add 15.80 L of water at 68.2 C 7.900 l/kg 0.00 L 68.2 C 66.0 C 15.80 L Mash Out 1 Temperature 0.0000000 10.0000000 75.5555556 7.0000000 75.5555556 Heat to 75.6 C over 7 min 7.900 l/kg 0.00 L 48.9 C 75.6 C 0.00 L #08 14/09/19 Brew day 15/09/19 Pitched yeast @ 16deg @16deg until ~1.013 19/09/19 Dry hopped 24/09/19 removed hops Diacetyl rest 26/09/19 @ 18deg @18deg until FG reached (3 days). Cold crash 29/09/19 @1deg @1deg for 3 days. Desired CO2 = 5.3g/lt = 79g sugar 1/10/19 Bottled, 78g sugar -12.75x 750ml Longecks =9.9L, racked to secondary, no sediment 30.0000000 1.0350000 1.0100000 2.3000000 1 14.0000000 19.4444444 10.0000000 18.3333333 7.0000000 30.0000000 18.3333333 Bottle with 56.14 g Table Sugar TRUE Table Sugar 0.9099181 0.5000000 21.1111111 21.1 C 14 Sep 2019 1.038 SG 1.008 SG 19.8 EBC 32.9 IBUs Tinseth 4.0 % 3.3 % 72.1 % 323.5 kcal/l 12.00 L 17.84 L 1.035 SG 1.010 SG 19.4 C 18.3 C 18.3 C 18.3 C